KP: Foodborne Illness/Chemical & Physical Hazards

The modern, rapid expansion of food production and trade has reduced the number of outbreaks of foodborne illness.

• True

• False

A foodborne-illness outbreak occurs when _________________

• five or more people complain of sickness after visiting the same establishment

• two or more people are confirmed to have been infected or intoxicated by the same food

• a customer files a complaint with the CDC

• consumers are infected in more than one state

Which of the following is an example of chemical contamination?

• A shipment of food that has not been properly refrigerated

• Undercooked chicken with salmonella

• Food that has been sneezed on by a sick chef

• Glass cleaner is sprayed too close to food

The most common cause of foodborne illness is __________________

• intoxicants

• cleaning chemicals

• pesticides

• microorganisms

Which of the following can cause food intoxication?

• Lemonade stored in a copper pitcher

• A hamburger that was uncooked in the middle

• A food server who has Hepatitis A

• A chef who sneezed on the salad

Which of the following can cause food infection?

• Metal shavings in canned corn

• Mercury in tuna

• Pesticides on lettuce

• Salmonella in chicken

Which of the following groups of people is NOT considered a high risk group for foodborne illness?

• Infants

• elderly

• teens

• preschoolers

Chemical contaminants present in foods can be reduced or eliminated by cooking foods at high temperatures.

• true

• false

Which of the following is a naturally occurring food toxin?

• Lead in drinking water

• Shellfish toxins

• Copper from pots and pans

• Agrochemicals in soil

Cleaning agents and food products should be stored separately.

• true

• false